Single-serving Rum Baba, the dessert par excellence: They are very convenient when you need to prepare multiple dishes for a buffet and therefore need to use super quick recipes!!!
Spongy, soft, very light! To compliment someone in our area, we say “you are a baba!” With this recipe we can all make it!
For the dough, choosing the right ingredients and the correct processing is essential to obtain a soft baba with an enveloping aroma.
The baba dough is made from strong flour that can trap air. Eggs, butter, dry yeast, and sugar.
To knead, I recommend using a stand mixer or dough mixer. After baking, it’s soaked in a rum syrup, which gives a unique and unmistakable flavor.
You can make it in single servings or make many, or in a classic tall cone-shaped bundt pan, or in a daisy-shaped baba mold, or if you prefer, you can use a savarin mold.
If you want to make single servings, use aluminum molds.
I’ll leave you with a small but important tip for proper baking, essential for guaranteeing a rum baba with perfect browning that develops that enveloping aroma that precedes the pleasure of every bite.
“Always bake the baba the day before because the drier it is, the better it absorbs the syrup.”
For decoration, you can choose between whipped cream or pastry cream with fresh fruit, or candied cherries are also fine.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 342.63 (Kcal)
- Carbohydrates 46.01 (g) of which sugars 26.47 (g)
- Proteins 7.17 (g)
- Fat 10.75 (g) of which saturated 6.35 (g)of which unsaturated 4.06 (g)
- Fibers 0.76 (g)
- Sodium 131.64 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Single-serving Rum Babas
- 2 3/4 cups Manitoba flour
- 6 eggs (at room temperature)
- 3 1/2 tbsp sugar
- 1 tbsp instant yeast (double if fresh)
- 1/2 cup butter
- 1 pinch salt
- 2 cups water
- 1 1/4 cups sugar
- 3/4 cup rum
- 1 orange (organic orange zest)
Tools
- Molds
- Stand Mixer
- Food Scales
- Pot
Steps for Single-serving Rum Babas
The baba dough requires a long processing time, so I recommend using a stand mixer or a very sturdy electric mixer with helical beaters.
In this recipe, it is essential to use Manitoba flour as it can absorb a lot of liquids and develop a lot of gluten.
Butter should be taken out to reach room temperature
The eggs should be 6 and large at room temperature.
Now let’s move on to kneading.
Weigh the whole eggs without the shell, then lightly beat them with a fork.
Place the Manitoba flour, sugar, and dry yeast in the bowl of the mixer, then stir to mix the dry ingredients.
Add a pinch of salt.
Mount the mixer hook and start working the ingredients by gradually pouring in the beaten eggs.
Perform this operation very gradually to slowly hydrate the flour.
Add the eggs and work the dough for 15/20 minutes.
In the end, it should be elastic and well-bound.
Now add the soft butter to the dough little by little. Only when the first piece is incorporated, add a second until all the butter is used.
This phase of the process should last at least 10 minutes.
Once the dough is ready, grease your hands with a little butter and remove it from the mixer hook.
The dough will be extremely soft yet elastic and easy to work by hand.
Butter 12 baba molds weighing 130 g each.
Divide the dough into the various molds; they should be filled up to 1 1/2 cm from the edge (60 g of dough per mold).
Arrange the molds on a baking tray and let them rise until they surpass the edges of the molds and form a nice dome on the surface.
Once well risen, bake in a preheated oven at 356°F for about 20 minutes; they should be a nice golden brown color, and the skewer test should come out dry.
Remove from oven and let cool.
Meanwhile, prepare the syrup by boiling water and sugar for about 20 minutes with the peel of an untreated and well-washed orange, cut.
When the syrup is ready, turn off the heat and add the rum.
Remove the babas from the molds now that they are cold.
Place the babas in the syrup 5 at a time, keep them immersed for a few minutes, gently squeeze them with your hands and place them on a tray with slightly high edges. Once all the babas are soaked, repeat the operation and soak them again if they still look hard and not sufficiently soaked.
Soak them for the third time; this step requires some time and patience, the babas must be well soaked with syrup.
(When squeezing, use both hands gently).
Let the rum babas rest for at least 3 hours before serving.
Enjoy your meal.
Advice
The baba cake can be stored in the refrigerator for 3 days. They can be frozen separated by a sheet of parchment paper.
If you don’t have a stand mixer, you can use spiral electric whisks. In the last steps, you will have to knead by hand.
You can also soak it later, when it’s cold. It lasts a few days, covered with plastic wrap. It will tend to dry out, but once soaked, it will become soft and perfect!
If you are using fresh yeast, you will need 14 grams.
You can also create a Limoncello Baba Cake by simply replacing the rum with limoncello.
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